Ingredients

STEW THE TOMATOES FIRST:

2 lb

red ripe tomatoes, enough to make 4 cups mashed

1 tsp

each salt and pepper

2 to 3 tsp

granulated sugar

1 Tbsp

butter

1/4 c

each diced green bell pepper and onion

·

peel and cut tomatoes into pieces, onions and peppers. place in a saucepan; cover to prevent steam from escaping and cook slowly for 15 minutes., stirring occasionally. season with remaining ingredients.

How to Make Stewed Tomato Bake (homemade)

Scalloped Tomatoes:
Season tomatoes with the basil and bacon. Place 1/2 cup of the crumbs in bottom of a casserole dish(4 cup size); add tomato mixture, cover with remaining crumbs and dot with butter.
Bake in 400^ oven for about 20 minutes or until browned on top. Serves 8.